Thread: What's For Supper? Chapter 2
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Old 06-01-2008, 11:24 PM   #684 (permalink)
highway80west
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Quote:
Originally Posted by nuttyjoe View Post
Sorry about that. Well, boneless chuck roasts and rump roasts smoked in this manner are also a family favorite with us. My son justs swears by it!
Don't forget the venerable Beef Brisket! And save some for Ali and I.
Okay gang, here is what I fixed for dinner yesterday.

I BBQ'd five chicken breasts, using a Carribean Jerk marinade. Serve that with rice pilaf and a green salad.

So the recipe is as follows:

5 boneless, skinless chicken breasts
1 bottle of Carribean Jerk marinade

Marinade for four to five hours in the fridge. While the chicken is marinating, soak some wood chips in water and a small amount of liquid smoke.

When you are ready to cook, drain the wood chips in a sieve/strainer. Put the wood chips in a slotted foil pan, and put on the lower rack of a gas grill.

Turn on the BBQ grill, and allow to warm up. After cleaning off the grill, place the chicken on the upper rack, and cook at medium to low, to allow the chicken to get smoky.

Take up to 25 minutes for the birds to cook. Baste with a brush the remaining marinade from the pan, usually a 13" x 9" pan.

Serve with the rice pilaf and the salad. Enjoy.

Thy word is a lamp unto my feet, and a light unto my path. Psalm 119:105
Last edited by highway80west; 06-02-2008 at 10:59 AM.
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